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Basil Carbonara (4 – 6 servings)

10 slices bacon
2 eggs, beaten
1/2 C half and half
1/4 C finely chopped FRESH basil or 2 T. dried basil
4 cloves garlic, minced
1 C Parmesan cheese + extra for topping
1 pound pasta

Fry bacon, drain and chop into small pieces.

In bowl, combine eggs and half and half, then add bacon, basil, garlic and Parmesan.

Cook pasta, drain, then IMMEDIATELY add sauce while pasta is still hot. Cover and let sit for 2 – 3 minutes. (The hot pasta will cook the eggs.)

Toss and serve at once with extra Parmesan.

From the Old Farmer’s Almanac

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